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4 breast of chicken
1 tablespoon balsamic vinegar
2 table spoon extravirgin olive oil
1 small lettuce
1 handful fresh basil leaves
1/2 clove garlic
Pinch of salt
4-8 sage leaves
Juice of one lemon
Marinate chicken breasts with a little olive oil, lemon juice and the sage leaves which will be pressed onto the meat (you can also fix it with a toothpick). Wash the lettuce well, remove the white part of the stem, dry well, chop coarsely and place in the blender with the basil, salt, balsamic vinegar and garlic. Blend until smooth, add the olive oil a slower speed until creamy. Grill the chicken breast on over charcoal or in a cast iron pan. Pour the sauce on the bottom of the plate. Slice the chicken breast, recompose and place over the sauce, decorate with strips of red pepper or red tomato skin.
1 tablespoon balsamic vinegar
2 table spoon extravirgin olive oil
1 small lettuce
1 handful fresh basil leaves
1/2 clove garlic
Pinch of salt
4-8 sage leaves
Juice of one lemon
Marinate chicken breasts with a little olive oil, lemon juice and the sage leaves which will be pressed onto the meat (you can also fix it with a toothpick). Wash the lettuce well, remove the white part of the stem, dry well, chop coarsely and place in the blender with the basil, salt, balsamic vinegar and garlic. Blend until smooth, add the olive oil a slower speed until creamy. Grill the chicken breast on over charcoal or in a cast iron pan. Pour the sauce on the bottom of the plate. Slice the chicken breast, recompose and place over the sauce, decorate with strips of red pepper or red tomato skin.